Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

DIL614

Course Name:

Russian 4

Semester:

Spring
Fall

Course Credits:

ECTS

Language of instruction:

English

Course Condition:

DIL613 - Russian 3

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Öğr. Gör. MERVE KESKİN

Course Lecturer(s):

Öğr. Gör. ASSEM AMIRZHANOVA

Course Assistants:

Course Objective and Content

Course Objectives:	It is aimed to -Teach intermediate level of Russian speaking, writing, reading and listening skills -Teach some complex grammatical rules of Russian and establish unified sentences -Improve the susceptibility to conversation and to have knowledge about Russian culture. -Make the students read intermediate level Russian literature without difficulty.
Course Content:	Mainly reading and listening activities are done by focusing on intermediate vocabulary items and grammar structures in Russian. In addition to the daily speech patterns, activities that help the students to understand the written and oral input in Russian are used and practiced as group or pair activities in the classroom.

Learning Outcomes

The students who have succeeded in this course;
1) The student is able to read both abstract and factual texts and understand the main ideas.
2) The student is able to communicate with a native Russian speaker without much difficulty.
3) Stusent is able to participate in dialogues in a significantly wide range of everyday situations, initiate, maintain and end a dialogue; speak on different topics formulate an own statement.
4) Although there may be some difficulty with some complex forms and words, the student is able to read with a comprehensive vocabulary knowledge.

Course Flow Plan

Week	Subject	Related Preparation
1)	Advicing our classmates about the best way to learn Russian, recommendations
2)	Looking for a housemate to share a house and designing a house describing a house, location of objects
3)	Describing our classmates, relationships between people, resemblences between people
4)	Formal language, invitations, presentations, asking for favors
5)	Plan a day in a Russian city, activities, schedule
6)	Preparing a buffet for a party, likes and dislikes
7)	listing the most interesting things to do in a place, experiences
8)	Midterm
9)	finding solutions, giving advice, feelings
10)	Talking about the most interesting time in our history, circumstances in the past, actions in the past and present
11)	Talking about personal anecdotes, talking about the past
12)	Designing an advertising campaign, giving instructions
13)	Imagining what we will be in the future, talking about future actions
14)	Semester Revision
15)	Final Exam
16)	Final Exam

Sources

Course Notes / Textbooks:	Way to Russia 2
References:	Ek alıştırmalar ve dersin öğretim görevlisi tarafından geliştirilmiş çeşitli oyunlar ve etkinlikler. Teacher created upplementary worksheets, classroom activities and games

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
Program Outcomes
1) Define and explain the general concepts related to gastronomy and culinary arts.
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
6) Dominates the terminology of food and beverage.
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
12) Follow current developments in the field and profession.
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.
17) Prepares meals of Turkish and different country cuisines.
18) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define and explain the general concepts related to gastronomy and culinary arts.
2)	Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.
3)	Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.
4)	To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
5)	To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
6)	Dominates the terminology of food and beverage.
7)	Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.
8)	Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.
9)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
10)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
11)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
12)	Follow current developments in the field and profession.
13)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
14)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
15)	Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
16)	Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.
17)	Prepares meals of Turkish and different country cuisines.
18)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Attendance	1	% 10
Homework Assignments	10	% 10
Midterms	1	% 35
Final	1	% 45
total		% 100
PERCENTAGE OF SEMESTER WORK		% 55
PERCENTAGE OF FINAL WORK		% 45
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Course Hours	14	0	4		56
Homework Assignments	10	0	7		70
Midterms	1	0	1		1
Final	1	0	1		1
Total Workload					128